2 medium eggplants, cut into 1/4 to 1/2-inch slices
4 large cloves garlic, minced
3 tablespoons fresh basil, or 2 tablespoons dried
2 tablespoons balsamic vinegar (can use red wine vinegar)
1 tablespoon olive oil
salt and pepper to taste
3 tablespoons freshly grated Parmesan cheese (or to taste)
Combine the first 6 ingredients in bowl; stir well to blend. Let marinate about 30 minutes or longer. Heat grill, broiler, oven or pan. Add eggplant slices in one layer (unless in pan) and cook on both sides until lightly browned and tender, about 10 minutes depending on method used. Transfer to bowl or plate and sprinkle with grated cheese. This is best when cooled slightly or at room temperature.